Wash the strawberries and pat them completely dry with a paper towel; any water left on the skin will make the chocolate seize and turn grainy.

Line a baking sheet with parchment paper.

Put the dark chocolate wafers in a microwave-safe bowl and melt in 30-second bursts, stirring between each, until smooth and pourable, about 90 seconds total; stir in 1/2 teaspoon oil if the chocolate looks thick.

Holding each strawberry by the green cap, dip it into the dark chocolate and twist gently to coat two-thirds of the berry, then let the excess drip back into the bowl for a few seconds.

Set the dipped strawberries on the parchment and refrigerate for 10 minutes, until the chocolate is firm when you touch the side gently.

Melt the white chocolate wafers the same way, stirring in the remaining 1/2 teaspoon oil if needed to thin it, then scoop it into a small zip-top bag and snip off one corner to make a small piping tip.

Pipe one straight line down the center of the flat side of each strawberry, then pipe 5 or 6 short lines across it to look like football laces.

Chill for 5 more minutes to set the laces, then serve within 4 hours at cool room temperature so the chocolate stays glossy.