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 it starts getting the golden caramel color. Remove from the heat and bathe half the physalis, leaving them over a silicone mat or previously greased aluminum foil.
Serve once cold.
For the chocolate covered physalis, melt the chocolate in a bain-marie or the microwave. Once melted, bathe the physalis, leaving them over a silicone mat or a baking sheet.
Serve once the caramel and chocolate are cold and hard.
