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": "68480bf86f6c499d9f2fe853687116a0",
    "updated": "2025-05-10T08:47:22.178Z",
    "title": "Triple Chocolate Truffles",
    "subtitle": null,
    "description": "These quick and easy chocolate truffles require only four ingredients. A combination of white, milk, and dark chocolate with double cream results in an absolutely delightful treat.",
    "ingredients": [
      {
        "section": "WHITE CHOCOLATE LAYER",
        "ingredients": [
          "white chocolate, chopped",
          "double cream"
        ]
      },
      {
        "section": "MILK CHOCOLATE LAYER",
        "ingredients": [
          "milk chocolate, chopped",
          "double cream"
        ]
      },
      {
        "section": "DARK CHOCOLATE LAYER",
        "ingredients": [
          "dark chocolate, chopped",
          "double cream"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "chocolate of your choice, melted"
        ]
      }
    ],
    "instructions": [
      "Line a 20cm square tin with parchment paper or clingfilm.",
      "Place each type of chocolate into separate bowls.",
      "Pour all the double cream into a small pan and heat until just below boiling point. It should be steaming and slightly bubbling around the edges without boiling.",
      "Pour the hot cream over the chocolates, making sure to use the correct amounts (pour the cream into a measuring jug first to measure accurately).",
      "Let each bowl sit for 5 minutes to allow the cream to melt the chocolate.",
      "After 5 minutes, stir each bowl until the mixture is smooth.",
      "If any lumps remain, briefly heat the mixture in the microwave until smooth or gently reheat in a pan.",
      "Pour each chocolate mixture into the lined tin, layering or swirling them together, then place the tin in the freezer until completely solid.",
      "Carefully remove the set mixture from the tin and cut into small squares. Dip each square into the melted chocolate.",
      "Place the dipped truffles onto a lined tray and chill in the fridge for about 30 minutes to allow the coating to set."
    ],
    "notes_ingredients": "You can shape the mixture into round truffles using a melon baller if preferred. Alternatively, coat the set truffle squares with 75g cocoa powder for a different finish.",
    "notes_instructions": null
  }
]