Coconut baked in a pan without oil until golden. Broken dark chocolate and cream is placed in a fireproof container, placed over a saucepan of boiling water without touching the water (steam). Mix well until the chocolate is melted and the mixture is homogeneous. Remove from the water bath and add the coconut and finely chopped Turkish delight. Mix well, cover with foil and put in refrigerator for 6 hours. The bottom of the pan is covered with cooking paper with a spoon scoop of chocolate mixture and hands are shaped balls that line in the tray. Put for 10 minutes in the freezer. Break the chocolate milk is placed in a fireproof container, placed over a saucepan of boiling water without touching the water (steam). Mix well until the chocolate is completely melted and the vessel is removed from the water bath. With two forks ready cold chocolate balls rolled in melted chocolate, while removing excess chocolate is allowed to drain. Finished truffles leave for 5-10 minutes at room temperature to harden the glaze. chocolate glaze may be white. Optional can be used and brown milk and white, as a part of the truffles are glazed in white, the other brown.