Anise Sticks – Print This Recipe



Yield: 180 sticks

•Heavy cream 160 g/6 oz/20%
•Glucose syrup 50 g/2 oz/6%
•Milk chocolate, unmelted, tempered, chopped 570 g/20 oz/69%
•Pernod or other anise liqueur 40 g/1.5 oz/5%
•Batch Size 820 g/29.5 oz/100%
•Milk chocolate, tempered, for precoating and dipping as needed


1.Combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.

2.Pour the hot cream mixture over the chopped chocolate and let sit for 60 seconds, to allow the chocolate to melt.

3.Using a spoon, stirrer, or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.

4.Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all the chocolate has melted. If necessary, place the ganache over a warm water bath (not exceeding 34°C/93°F) to melt the chocolate.

5.Stream in the liqueur, stirring until the mixture is homogeneous.

6.Pour the ganache into a hotel pan, covering the bottom of the pan with a thin layer. Place plastic wrap directly on the surface of the ganache. Allow the ganache to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.

7.Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.

8.Using a No. 3 tip, pipe cylinders of ganache the same diameter as the tip across the entire width of parchment paper. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.

9.Using a small brush, precoat each cylinder of ganache with the tempered milk chocolate by brushing one side, allowing the chocolate to set, and then rolling the column over and brushing the other side.

10.Cut the columns into 2" lengths.

11.Using a 4-prong dipping fork, dip the sticks into the tempered milk chocolate, then place them diagonally onto an icing screen.

12.Allow the chocolate to set to the point that it will hold a peak when touched.

13.Roll the sticks lightly on the screen, remove them immediately, and place them on parchment paper.