Chop chocolate into 1/4 inch chunks. Chop or crumble the candied ginger. Set both aside.
In a medium bowl sift together the flour, ground ginger, cinnamon, clove, nutmeg, cocoa powder, and salt.
In another bowl beat the butter with the grated ginger until it becomes pale and blended. Add in brown sugar and molasses and beat until combined. Scrape down the bowl and beat again.
In a small bowl combine the baking soda with 2 teaspoons of boiling hot water. Mix half the flour mixture into the butter mixture and add in the dissolved baking soda. Blend in the remaining flour mixture.
Stir in the chocolate and chopped candied ginger. Scoop out half the dough onto a large piece of plastic wrap and pat into a flat loaf. Seal it up and repeat with the remaining dough. Chill the dough in the refrigerator for at least one hour. Or bag and freeze for baking later.
Heat oven to 325°. Line 2 baking sheets with parchment or silpat liner. Roll dough into 1 1/2 inch balls and then roll in granulated sugar. Place 2 inches apart and bake on baking sheet 7-9 minutes. Let cool slightly and tranfer to rack to cool completely.