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": "WHITE FORESTS",
  "description": "A delightful dessert that combines layers of chocolate and cherries into an exquisite treat perfect for special occasions.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la fleur de sel shortbread",
      "ingredients": [
        "6% ounces (190 g) Guanaja chocolate",
        "% cup plus 1 tablespoons (1% sticks plus 1% tablespoons/190 g) unsalted butter",
        "¾ cup packed (150 g) light brown sugar",
        "½ cup (60 g) superfine sugar",
        "% teaspoon (2 g) vanilla extract",
        "¼ teaspoon (3 g) fleur de sel",
        "1% cups (220 g) all-purpose flour",
        "½ cup plus 1 tablespoon (35 g) unsweetened cocoa powder",
        "½ teaspoon (2 g) baking soda"
      ]
    },
    {
      "section": "Pour la flour-free chocolate sponge cake",
      "ingredients": [
        "8 large (135 g) egg yolks (½ cup plus 1 tablespoon)",
        "1 cup plus 4 teaspoons (210 g) superfine sugar",
        "5% large (100 g) egg whites (% cup)",
        "½ cup (60 g) unsweetened cocoa powder"
      ]
    },
    {
      "section": "Pour la crispy fleur de sel sponge cake",
      "ingredients": [
        "2 cups (1 pound/450 g) fleur de sel shortbread",
        "1% ounces (50 g) white chocolate",
        "1 tablespoon (15 g) cocoa butter"
      ]
    },
    {
      "section": "Pour la whipped kirsch ganache",
      "ingredients": [
        "4 sheets (13 g powdered) gelatin",
        "2 tablespoons (950 g) whipping cream",
        "7% ounces (210 g) white chocolate",
        "½ cup (60 g) kirsch"
      ]
    },
    {
      "section": "Pour la Morello cherry insert",
      "ingredients": [
        "4 cups (1 kg) Morello cherry puree",
        "5 teaspoons (13 g) xanthan gum",
        "8% cups (1.5 kg) frozen Morello cherries, drained",
        "1½ cups (250 g) kirsch-soaked Morello cherries (griottes)"
      ]
    },
    {
      "section": "Pour la white chocolate coating",
      "ingredients": [
        "¾ cup plus 3 tablespoons (200 g) cocoa butter",
        "7 ounces (200 g) white couverture chocolate"
      ]
    },
    {
      "section": "Pour la decoration",
      "ingredients": [
        "Codineige confectioners' sugar",
        "10 kirsch-soaked cherries"
      ]
    }
  ],
  "instructions": [
    "Blend the chocolate in a food processor.",
    "In the bowl of an electric stand mixer fitted with a flat beater attachment, mix the softened butter, brown sugar, superfine sugar, vanilla extract, and fleur de sel.",
    "Sift together the flour, cocoa powder, and baking soda, mix into the mixture, and finish with the Guanaja chocolate.",
    "Using a rolling pin, roll out the dough to a thickness of ½ inch (3 mm).",
    "In the bowl of an electric stand mixer fitted with a whisk, mix the egg yolks with half of the sugar.",
    "Then, separately, whip the egg whites with the other half of the sugar.",
    "Mix the two mixtures together. Add the cocoa powder.",
    "Preheat the oven to 360°F (180°C).",
    "Using an offset spatula, roll out the dough to a thickness of 1/4 inch (5 mm).",
    "Bake in the oven for about 20 minutes.",
    "Preheat the oven to 330°F (165°C).",
    "On a baking sheet, bake the fleur de sel shortbread for 12 to 13 minutes.",
    "Remove from the oven and chop finely.",
    "In a saucepan, melt the chocolate in a bain-marie with the cocoa butter, then mix in 3% cups (450 g) of the finely chopped shortbread (set a little aside for the bottom of the assembly).",
    "Soak the gelatin sheets in water.",
    "In a saucepan, heat half of the cream, then pass through a conical sieve into the previously melted white chocolate and drained gelatin.",
    "Then mix together with the kirsch and remaining cream using an immersion blender.",
    "Using an immersion blender, blend the Morello cherry puree with the xanthan gum.",
    "Add the drained Morello cherries and kirsch-soaked cherries, and mix.",
    "Transfer to a pastry bag.",
    "In a saucepan, heat the cocoa butter, then pour it over the white couverture chocolate.",
    "Blend everything with the immersion blender and set aside at room temperature.",
    "In the bowl of an electric stand mixer fitted with a whisk, whip the kirsch ganache, then transfer to a pastry bag.",
    "In a 2½-inch (6.5-cm)-diameter and 2-inch (7-cm)-deep cake ring, insert a bottom layer of fleur de sel shortbread.",
    "Fill the bottom and the sides of the ring with whipped kirsch ganache.",
    "Place a flour-free chocolate sponge piece on top, previously cut out with a cookie cutter.",
    "Add the Morello cherry insert to the center using a pastry bag.",
    "Add a piece of crispy fleur de sel sponge cake on top.",
    "Finish with the whipped kirsch ganache.",
    "Smooth the top and edges with an offset spatula.",
    "Freeze for 2 hours.",
    "Airbrush with the white chocolate coating.",
    "Dust with codineige and place a kirsch-soaked cherry on top."
  ],
  "author": ""
}