PLEASE .. how does one 'finely chop crystalised ginger'

[Twiglett]

because it's turning into a gooey, sticky mess .. is there a trick I'm missing?

not that i know of. i just did the best i could and then it seperated a bit when i mixed it with rest of ingredients.
are you making christmas cake?

freeze it first?

... so preserved ginger and crystalised ginger ... it's the same thing isn't it???

You need a pretty sharp knife and then cut it into thin slices, then matchsticks, then dice.
But you probably knew that.....

making rum truffles

Is it in a syrup? Either will do I'd imagine.

that's what I'm doing cam .. but its really sticky and seems to be turning into jam .. is that right??

nope it's just cubes of crystalised ginger ..no syrup

It will be fine as long as it is in little pieces. Do you have a mezzaluna thingy that Nigella is always using? That or a big knife should help.