Gently wash strawberries under cool running water. Lay them in a single layer on paper towels and pat them *completely dry*. Any moisture will cause the chocolate to seize and prevents it from adhering properly. Line a large baking sheet with parchment paper.

Place the dark chocolate in a medium microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring well with a rubber spatula after each interval, until the chocolate is smooth and fully melted. This usually takes 1.5-3 minutes. Be careful not to overheat the chocolate, as it can burn easily.

In a separate, clean microwave-safe bowl, melt the white chocolate using the same method as the dark chocolate, microwaving on 50% power for 20-30 second intervals and stirring frequently. White chocolate is more prone to seizing and overheating, so proceed slowly and stir often. It usually takes 1-2 minutes.

Hold a strawberry by its green stem (or insert a toothpick into the top for easier handling). Dip it into the melted dark chocolate, rotating to coat about two-thirds to three-quarters of the berry. Lift it, allowing any excess chocolate to drip back into the bowl. Scrape the bottom lightly against the bowl rim if needed to remove drips.

Carefully place the dipped strawberry onto the prepared parchment-lined baking sheet. Repeat with all remaining strawberries and dark chocolate.

While the dark chocolate is still slightly wet (but not liquid and pooling), take a spoon or a small fork and drizzle the melted white chocolate over the dark chocolate-covered strawberries in a zigzag or cross-hatch pattern. For finer lines, you can transfer the white chocolate to a piping bag with a tiny hole, or a Ziploc bag with a corner snipped off.

If using sprinkles, crushed nuts, or sea salt flakes, sprinkle them immediately over the wet chocolate (both dark and white if drizzled) for best adherence.

Transfer the baking sheet to the refrigerator and chill for at least 15-20 minutes, or until the chocolate is completely set and firm to the touch.

Once set, carefully remove the chocolate-covered strawberries from the parchment paper. Serve immediately or store as directed. For best flavor, let them come to room temperature for 5-10 minutes before serving.