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

    [
  {
    "recipeCode": "b7608cd4ac1a4f7a83cc80f15c862d66",
    "updated": "2025-05-10T13:11:25.219Z",
    "title": "Chocolate Orange Yule Log",
    "subtitle": null,
    "description": "If you've been following my blog for some time, you'll know how much I adore the combination of chocolate and orange – it's one of my favourite flavour pairings! During the festive season, there's even more reason to indulge in chocolate orange treats. This beautiful Chocolate Orange Yule Log is sure to be a winner, featuring a chocolate orange buttercream centre, a rich chocolate coating, and delightful decorative touches. You can easily swap the orange flavour with peppermint or even coffee extract for a delicious twist.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggs",
          "caster sugar",
          "self-raising flour",
          "cocoa powder",
          "zest of or orange extract"
        ]
      },
      {
        "section": "Buttercream",
        "ingredients": [
          "unsalted butter, at room temperature, plus extra for greasing",
          "icing sugar, plus extra for dusting",
          "cocoa powder",
          "double cream",
          "orange extract"
        ]
      },
      {
        "section": "Ganache",
        "ingredients": [
          "dark chocolate",
          "milk chocolate",
          "double cream",
          "orange extract"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "icing sugar, for dusting",
          "chocolate orange slices (i use terry's), crushed",
          "orange zest",
          "orange sprinkles"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 200°C (180°C fan) and grease and line a Swiss roll tin (32 × 22cm) with parchment paper.",
      "In a large bowl, whisk the eggs and sugar for about 5 minutes until the mixture becomes pale and mousse-like in texture.",
      "Sift the flour and cocoa powder into the bowl, then add the orange zest or extract.",
      "Gently fold the ingredients together until well combined.",
      "Pour the mixture into the prepared Swiss roll tin and smooth the surface evenly. Bake for 10 minutes.",
      "Place another piece of parchment paper slightly larger than the cake and dust it with icing sugar. Flip the cake onto the sugared parchment and carefully peel off the original parchment from the bottom of the cake.",
      "While still warm, roll the sponge and parchment together tightly from one short side to the other. Once rolled, allow to cool completely.",
      "Buttercream: In a large bowl, beat the butter for a few minutes until soft. Add the icing sugar and cocoa powder, and beat again until thick. Incorporate the double cream and orange extract, mixing until smooth. Set aside.",
      "Ganache: Break the dark and milk chocolate into equal pieces and place them in a heatproof bowl. Heat the double cream in a small pan until just below boiling. Pour the hot cream over the chocolate and let it sit for at least 5 minutes. Stir until smooth. If lumps remain, gently warm the mixture on low heat or microwave briefly until silky.",
      "Chill the ganache in the fridge for 30-45 minutes, then whisk by hand or with an electric whisk until smooth and fluffy. This may take longer than expected to reach a whip-able consistency.",
      "Decoration: Carefully unroll the cooled cake, taking care not to break the sponge. If it cracks, don't worry; it can be repaired.",
      "Spread the buttercream evenly over the sponge, then re-roll into the traditional Swiss roll shape. Coat the outside with the ganache using a palette knife, and create a bark-like texture by dragging a fork or cake skewer lightly through the ganache.",
      "Dust lightly with icing sugar and decorate with crushed chocolate orange slices, orange zest, or orange sprinkles."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]