1. Prepare your workspace by lining a baking sheet with parchment paper. This will catch drips and make cleanup a breeze.
2. Heat the semisweet chocolate and coconut oil in a heatproof bowl over a pot of simmering water (double boiler method). Stir gently until melted and smooth. If you don’t have a double boiler, microwave in 20-second bursts, stirring in between.
3. Holding a strawberry by the green leafy top, dip it into the melted chocolate, swirling to coat evenly. Let the excess drip off before placing it on the parchment paper.
4. Repeat with all strawberries, then place the tray in the refrigerator for about 15 minutes to set the chocolate.
5. While the dark chocolate sets, melt the white chocolate with a bit of coconut oil using the same method.
6. Use a fork or a piping bag to drizzle the white chocolate over the dark chocolate-coated strawberries to create spider web patterns or ghostly zigzags. If you’re feeling creative, use edible markers or decorating gel to add eyes and spooky faces once the white chocolate has set slightly.
7. Return the strawberries to the fridge for another 10 minutes to let the decorations harden.
8. Before serving, bring the strawberries to room temperature for best flavor and texture.

One thing Mama Lu always said when I was learning to bake was,

“Don’t rush the magic—good things take time, and so does good food.”

That patience is key when working with chocolate, especially for that perfect snap and shine.