Put the milk to a boil with the grated peel of an orange. Once the boil remove from heat let cool slightly, and during that time, beat egg yolks with sugar. Add a trickle warm milk and mix well. Return to the heat and allow to thicken, making sure not to boil the mixture because it will cross. Once thickened (consistency of reach boza) remove from heat and add the soaked and drained gelatine. Stir and pour over the grated chocolate. Stir until completely thawed and flavored with liqueur. Allow to cool. Beat the cream and add it to the cream, stirring gently with a spoon. Buttered rectangular (20h10 cm) and pour the mixture into it. Put in the fridge for 5-6 hours. Turn the terrine on a serving platter and decorate with the chocolate spread and blueberries.