Line a baking sheet with parchment paper. Make sure the strawberries are completely dry; any moisture will cause the chocolate to seize.

Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth and glossy, about 3 minutes. Stir in coconut oil if using.

Holding each strawberry by the green cap, dip two-thirds of the berry into the melted chocolate, letting the excess drip back into the bowl.

Place each dipped berry on the parchment and refrigerate for 10 minutes, until the chocolate is set and no longer tacky to the touch.

Melt the white chocolate the same way and drizzle it over half the berries using a spoon in thin back-and-forth lines.

While the drizzle is still wet, scatter crushed pistachios over some berries and press tiny flakes of gold leaf onto others.

Return the berries to the refrigerator for 10 more minutes to fully set before arranging on a serving plate.