Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "CHOCOLATE TRIANON",
  "description": "A luxurious and intricate layered chocolate dessert that is sure to impress with its rich flavors and elegant presentation.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the cookie dough",
      "ingredients": [
        "¾ cup (1% sticks/160 g) unsalted butter",
        "1 cup packed (200 g) light brown sugar",
        "1½ ounces (40 g) piloncillo sugar",
        "3 tablespoons (40 g) superfine sugar",
        "1% large (75 g) eggs (½ cup)",
        "2½ cups plus 1 tablespoon (320 g) all-purpose flour",
        "2 teaspoons (8 g) fleur de sel",
        "1 teaspoon (3 g) baking soda",
        "¾ cup (100 g) hazelnuts, chopped"
      ]
    },
    {
      "section": "For the creamy chocolate",
      "ingredients": [
        "1½ cups (330 g) whole milk",
        "1½ cups (330 g) whipping cream",
        "5 large (80 g) egg yolks (½ cup)",
        "2% tablespoons (30 g) superfine sugar",
        "7% ounces (220 g) Alain Ducasse couverture chocolate, chopped",
        "1% tablespoons (20 g) pure cocoa paste from Peru",
        "5 sheets (16 g powdered) gelatin"
      ]
    },
    {
      "section": "For the hazelnut praline",
      "ingredients": [
        "1½ cups (200 g) hazelnuts",
        "½ cup plus 1% tablespoons (80 g) superfine sugar",
        "1 teaspoon (4 g) fleur de sel",
        "½ cup (70 g) cocoa butter",
        "1½ cups (70 g) feuilletine flakes"
      ]
    },
    {
      "section": "For the hazelnut crunch",
      "ingredients": [
        "1 cup (260 g) hazelnut praline",
        "2 cups (120 g) feuilletine flakes",
        "1 pinch fleur de sel"
      ]
    },
    {
      "section": "For the black mirror glaze",
      "ingredients": [
        "10 sheets (32 g powdered) gelatin",
        "2 cups plus 2 tablespoons (410 g) superfine sugar",
        "1½ cups (140 g) unsweetened cocoa powder",
        "1 cup plus 3 tablespoons (283 g) whipping cream"
      ]
    },
    {
      "section": "For finishing",
      "ingredients": [
        "2 tablespoons (10 g) unsweetened cocoa powder"
      ]
    }
  ],
  "instructions": [
    "For the cookie dough: In the bowl of an electric stand mixer fitted with a flat beater attachment, cream the butter with the sugars. Add the eggs, then add the flour, fleur de sel, and baking soda. Finish by adding the chopped hazelnuts. Using a rolling pin, roll out the dough to a thickness of 1 inch (3 mm).",
    "For the creamy chocolate: Make a crème anglaise following the directions on this page. Emulsify the chocolate and pure cocoa paste. Blend the two mixtures together, then refrigerate for 1 hour.",
    "For the hazelnut praline: Make a hazelnut praline following the directions on this page.",
    "For the hazelnut crunch: In a bowl, mix the hazelnut praline, feuilletine, and fleur de sel together using a spatula.",
    "For the black mirror glaze: Soak the gelatin in cold water. In a saucepan, make a syrup with the superfine sugar and ¾ cup (150 g) of water and heat to 220°F (106°C). Add the cocoa powder and cream, previously heated. Let cool to 160°F (70°C), then add the drained gelatin. Use an immersion blender to blend, then strain through conical sieve. Refrigerate for 24 hours.",
    "For assembly and finishing: Assemble in a 6%-inch (16-cm)-diameter Pavonie pebble mold. Preheat the oven to 360°F (180°C). Cut a 6%-inch (16-cm)-diameter circle from the cookie dough and bake in the oven on a baking sheet lined with parchment paper for 25 minutes. On the bottom of the mold, spread a layer of creamy chocolate to the edges. Prepare the insert by spreading a layer of hazelnut crunch on the cookie. Place it in the center of the mold and add a layer of creamy chocolate. Then, finally, smooth level with the top of the mold. Freeze for 4 hours.",
    "Unmold the Trianon. Heat the glaze to 105°F (40°C) and pour it into a pitcher. Place the Trianon on a rack and pour the glaze over. Dust generously with cocoa powder to create a crackling effect."
  ],
  "author": ""
}