Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5888ac11a3e6412a829d3a7f4bcae2e1",
    "updated": "2025-04-20T22:52:38.736Z",
    "title": "Mesquite Chocolate Turrón",
    "subtitle": "PALEO | VEGETARIAN",
    "description": "This Peruvian-inspired chocolate turrón dessert, possibly adapted from a traditional Spanish nougat, offers a unique flavor profile.  Less sweet than its Spanish counterpart, this version combines the rich notes of chocolate and pecans, resulting in a texture reminiscent of a brownie and cake.",
    "ingredients": [
      {
        "section": "Cake",
        "ingredients": [
          "(85 g) paleo 70% dark chocolate chips",
          "plus 1% tablespoons (100 g) organic extra virgin coconut oil",
          "plus 1 tablespoon (50 g) arrowroot flour (also known as starch or powder)",
          "plus 5 tablespoons (47 g) mesquite powder",
          "(35 g) cassava flour",
          "(20 g) cacao powder",
          "salt",
          "eggs, at room temperature",
          "plus 2% tablespoons (150 g) coconut sugar",
          "(30g) extra virgin olive oil",
          "plus 2 tablespoons (150 g) chopped pecans"
        ]
      },
      {
        "section": "Chocolate Ganache",
        "ingredients": [
          "(85 g) paleo 100% dark chocolate chips",
          "(65 g) almond milk",
          "(70 g) pure maple syrup",
          "(40 g) pecan halves or chopped pecans, for garnish"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F. Line a 9 x 9-inch pan with parchment paper, ensuring the paper extends over the sides for easy removal.",
      "Create a double boiler by filling a medium saucepan with water to almost half its capacity. Bring the water to a boil over medium-high heat.",
      "In a heatproof bowl that fits comfortably over the saucepan without contacting the water, place the chocolate and coconut oil.",
      "Once the water boils, turn off the heat and place the bowl over the saucepan. Allow the chocolate and coconut oil to soften slightly before stirring until completely melted.",
      "In a separate medium bowl, thoroughly whisk together the arrowroot flour, mesquite powder, cassava flour, cacao powder, and salt.",
      "In a large bowl, lightly whisk the eggs and coconut sugar. Avoid overmixing. Incorporate the olive oil and melted chocolate mixture, whisking until combined.  Add the dry ingredients and mix well. Gently fold in the chopped pecans using a spatula.",
      "Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center emerges clean.",
      "Transfer the pan to a wire rack and let it cool completely.",
      "To prepare the ganache, create another double boiler. Place the chocolate, almond milk, and maple syrup in a heatproof bowl that fits over the saucepan without touching the water.",
      "Once the water boils, turn off the heat and place the bowl on top of the saucepan. Allow the chocolate to soften slightly, then stir until completely melted.",
      "To serve, transfer the cooled turrón to a cake plate and spread the ganache evenly over the top. Garnish with pecans before cutting and serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]