Milk chocolate, melted, tempered, for precoating and dipping
Combine the cream and glucose syrup in a saucepan. Bring to a boil.
Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute to allow the chocolate to melt.
Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
Stream in the anise-flavored liqueur, stirring until the mixture is homogeneous.
Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
Using a pastry bag fitted with a no. 3 round tip, pipe cylinders of ganache the same diameter as the tip across the width of a piece of parchment paper. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
Using a small brush, precoat each cylinder of ganache with the tempered milk chocolate by brushing the top, allowing the chocolate to set, and then rolling the cyclinder over and brushing the other side.
Cut the cylinders into 5-cm/2-in lengths.
Using a 4-prong dipping fork, dip the precoated sticks in the tempered milk chocolate and place them diagonally on an icing screen. Allow the chocolate to set until it holds a peak when touched.
Using two forks, roll each stick lightly on the screen to create texture. Remove immediately and place on parchment paper.