Rinse 2 pounds strawberries under cool water, then pat them completely dry with paper towels; spread them on a pale wood board and let them air dry a further 10 minutes. The skins should look matte and feel bone dry before you go any further, since any surface water will make the melted chocolate seize.

Line two rimmed baking sheets with parchment paper and set them near the stove; this is your dipping station for the two colors of chocolate.

Pour 1 inch of water into a small cream enameled saucepan and bring it to a bare simmer over medium low heat. Set a white ceramic bowl on top of the saucepan without letting it touch the water, add 12 ounces milk chocolate melting wafers and half the oil, and stir until the chocolate is fully melted and glassy smooth.

Holding each strawberry by the stem, dip 12 of the berries into the milk chocolate one at a time, tilting the bowl so the chocolate coats three quarters of the fruit. Twirl each berry gently over the bowl to let the excess drip back in, then set it point up on the first parchment lined baking sheet. Repeat with the remaining strawberries in this batch.

Refrigerate the milk chocolate strawberries for 15 minutes, until the coating looks matte and feels firm when you touch the side of a berry, not wet or shiny.

Wipe the white ceramic bowl dry and melt 12 ounces pink candy melts over the same simmering water with the remaining oil, stirring until smooth. Dip the remaining 12 strawberries the same way you dipped the first batch and set them point up on the second parchment lined baking sheet.

Refrigerate the pink strawberries for 15 minutes, until the coating is set firm to the touch.

Melt 4 ounces white chocolate melting wafers in a small white ceramic bowl in the microwave in 20 second bursts, stirring between each burst, until smooth and pourable. Spoon the white chocolate into a piping bag or a small zip top bag and snip about 1/8 inch off one corner.

Pipe one long line down the center front of each strawberry from both baking sheets, then pipe 3 to 4 short lines crossing it, to form the football laces.

Return both baking sheets to the refrigerator for 10 minutes, until the white chocolate laces feel firm and no longer tacky when you touch one lightly.

Arrange the finished strawberries on a white ceramic platter, alternating the milk chocolate and pink berries, and let them stand at room temperature for 10 minutes before serving so the chocolate isn't fridge cold and the fruit tastes its sweetest.