Peel the physalis, without fully removing the leaves. Set aside on a tray.
Prepare the caramel in a pot or pan made of stainless steel, ideally. Add the sugar, water and glucose. Without stirring, cook over medium heat until the sugar dissolves and starts turning golden caramel color. Remove from the heat and coat half the physalis, placing them on a silicone mat or previously greased aluminum foil.
Serve once cool.
For the chocolate-coated physalis, melt the chocolate in a bain-marie or microwave. Once melted, coat the physalis, placing them on a silicone mat or parchment paper.
Serve once the caramel and chocolate are cold and hard.
