Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Delicious chocolate dessert ","ingredients":"For the meringue : large egg whites,superfine sugar,confectioners' sugar,unsweetened cocoa powder\nFor the French buttercream : whole milk,superfine sugar,egg yolks (½ cup),unsalted butter\nFor the Italian meringue : superfine sugar,egg whites\nFor the pastry cream : whole milk,whipping cream,egg yolk (4 teaspoons),superfine sugar,custard powder,all-purpose flour,cocoa butter,gelatin (6 g powdered),unsalted butter,mascarpone cheese\nFor the cocoa nib praline : hazelnuts,superfine sugar,fleur de sel,cocoa nibs,grapeseed oil\nFor the chocolate praline cream : pastry cream,cocoa nib praline,dark 70% couverture chocolate,buttercream\nFor the vanilla Chantilly cream : whipping cream,mascarpone cheese,superfine sugar,vanilla bean, split and scraped\nFor the chocolate caramel : glucose powder,whipping cream,whole milk,superfine sugar,glucose powder, heated,couverture chocolate (70%),unsalted butter,fleur de sel,whole milk\nFor the decoration : chocolate shavings","instructions":"For the meringue: In the bowl of an electric stand mixer fitted with a whisk, whip the egg whites with the superfine sugar. Gently fold in the confectioners' sugar using a silicone spatula. Transfer the mixture to a pastry bag fitted with a ¼-inch (6-mm) plain tip and pipe lines of meringue onto a baking sheet lined with parchment paper. Preheat the oven to 200°F (90°C). Dust the meringues with cocoa powder and bake for 1 hour.\nFor the French buttercream: Prepare crème anglaise using the milk, superfine sugar, and egg yolks according to standard methods. In a stand mixer fitted with a whisk attachment, gradually blend the pastry cream into the butter while whisking.\nFor the Italian meringue: In a saucepan, heat 3 tablespoons (40 g) of water and the superfine sugar to 250°F (121°C). Whip the egg whites in a mixing bowl and slowly pour the hot sugar mixture over them in a thin stream. Combine the buttercream and the Italian meringue, then refrigerate for 2 hours.\nFor the pastry cream: Prepare a pastry cream by following standard methods.\nFor the cocoa nib praline: Create a cocoa nib praline based on standard methods.\nFor the chocolate praline cream: In a stand mixer fitted with a flat beater attachment, blend the pastry cream until smooth, then add the cocoa nib praline and the melted chocolate. In a separate bowl, whip the buttercream to a smooth consistency before gently combining it with the first mixture. Place aside in a gastronorm pan and refrigerate for 1 hour.\nFor the vanilla Chantilly cream: Mix the cream, mascarpone, superfine sugar, and vanilla in a bowl using an immersion blender. Strain through a conical sieve and transfer to a pastry bag.\nFor the chocolate caramel: In a saucepan, heat the ¾ cup plus 1 tablespoon (180 g) of glucose powder to 370°F (190°C). In another saucepan, heat the cream, milk, superfine sugar, and the ¾ cup (140 g) of glucose powder. Combine this mixture with the heated glucose, cook at 220°F (105°C), then cool to 160°F (70°C). Stir in the chocolate, butter, and fleur de sel before finishing with the additional milk. Blend with an immersion blender, strain through a conical sieve, and refrigerate.\nFor assembly and finishing: Using a pastry bag fitted with a ½-inch (12-mm) tip, create a line of chocolate praline cream. Position one meringue cylinder on each side and pipe a line of vanilla whipped cream in the center, followed by strokes of cocoa nib praline and caramel using a pastry bag without a tip. Complete the dish with some chocolate shavings.","region":"FR"}