Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (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 ar.
    - 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 : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1a59f59e1041422f94895bf18c837dc2",
    "updated": "2025-04-21T01:33:45.251Z",
    "title": "Christmas Chocolates",
    "subtitle": null,
    "description": "Enjoy a festive twist on traditional Christmas chocolates with these homemade spiced delights. This recipe offers a variety of flavor combinations, guaranteed to bring holiday cheer.",
    "ingredients": [
      {
        "section": "RAW CHOCOLATE LOG",
        "ingredients": [
          "soft dried figs",
          "cognac",
          "fresh dates",
          "handful of pistachio nuts",
          "handful of almonds",
          "handful of peanuts"
        ]
      },
      {
        "section": "CHOCOLATE MIXTURE",
        "ingredients": [
          "grated raw cacao paste",
          "coconut oil",
          "4 tablespoons raw cacao powder",
          "honey or coconut syrup",
          "ground cinnamon",
          "ground cloves",
          "sea salt"
        ]
      },
      {
        "section": "SPICY CHOCOLATE BUTTONS",
        "ingredients": [
          "grated raw cacao paste",
          "grated cacao butter",
          "eucalyptus honey, or honey + a few drops of edible eucalyptus oil",
          "raw cacao powder",
          "sea salt"
        ]
      },
      {
        "section": "ON TOP",
        "ingredients": [
          "ground cardamom",
          "cacao nibs",
          "crushed star anise"
        ]
      },
      {
        "section": "GINGERBREAD CHOCOLATES",
        "ingredients": [
          "almonds",
          "fresh dates",
          "gingerbread or pumpkin pie spice mix",
          "grated cacao butter",
          "coconut oil",
          "raw cacao powder",
          "honey or coconut syrup",
          "sea salt"
        ]
      }
    ],
    "instructions": [
      "Finely chop the figs and remove the stems.",
      "Purée the figs and Cognac in a high-speed blender or food processor.",
      "Remove the pits from the dates and chop them into small pieces.",
      "Grind the nuts using a hand blender or mortar and pestle.",
      "In a bowl, combine the fig purée, chopped dates, and ground nuts.",
      "Set this mixture aside.",
      "To prepare the chocolate mixture, melt the cacao paste and coconut oil in a double boiler.",
      "Whisk in the cacao powder, honey, cinnamon, cloves, and salt.",
      "Pour the chocolate mixture over the fruit and nut mixture.",
      "Mix thoroughly and shape into a log.",
      "Wrap the log tightly in waxed paper, securing the ends.",
      "Refrigerate overnight to allow it to set.",
      "Slice the chocolate log into ½-inch pieces and serve.",
      "Store leftovers in the refrigerator.",
      "Prepare round silicone chocolate molds or a baking sheet lined with parchment paper.",
      "Melt the cacao paste and cacao butter using a double boiler.",
      "Stir in the eucalyptus honey, cacao powder, and salt.",
      "Taste and adjust the flavor as needed.",
      "Temper the chocolate to achieve a snapping consistency.",
      "Pour the tempered chocolate into the molds or onto the prepared baking sheet, forming round slabs approximately ½-inch thick.",
      "Freeze for about 10 minutes to set the surface.",
      "Sprinkle with cardamom, cacao nibs, and crushed star anise.",
      "Freeze for an additional 30 minutes.",
      "Serve and enjoy. Store any remaining chocolates in the refrigerator.",
      "Grind the almonds in a high-speed blender or food processor and transfer to a bowl.",
      "Remove the pits from the dates and chop them using kitchen scissors into a separate bowl.",
      "Add the gingerbread spice mix to the chopped dates.",
      "Melt the cacao butter and coconut oil in a double boiler, transferring to a larger bowl if needed.",
      "Mix in the cacao powder, honey, and salt.",
      "Combine the melted chocolate mixture with the almonds and dates in the blender.",
      "Blend thoroughly until a dough forms.",
      "Taste and adjust seasonings as desired.",
      "Freeze the dough for 15 minutes to firm up.",
      "Shape the firmed dough into balls and roll them out to a ½-inch thickness between two sheets of parchment paper.",
      "Cut out shapes using cookie cutters.",
      "If the dough softens, return it to the freezer to cool.",
      "Freeze the gingerbread cookies for approximately 1 hour.",
      "Allow the cookies to slightly warm up before serving.",
      "Store in the refrigerator."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]