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": "CHOCOLATE FONDANTS",
  "description": "We have all eaten a chocolate fondant, with its rich molten middle oozing out, right? The perception is that this is a really-hard-to-make-perfectly pudding, but don't be scared off, my recipe is easy. This is the perfect dessert for Valentine's Day, or any other time you want to make something gooey and chocolatey for loved ones. Double or triple the quantities in the recipe to serve more people at a dinner party and impress your friends. The key to fondant success is to make sure your oven is at the correct temperature (an oven thermometer is your best friend in the baking world) and to hold your nerve when it comes to timing. Serve with a dollop of ice cream or even some chilled double cream... luxurious heaven!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "15g unsalted butter, melted, for brushing",
        "15g cocoa powder, for dusting",
        "50g dark chocolate",
        "50g unsalted butter",
        "50g soft light brown sugar",
        "1 medium egg",
        "1 medium egg yolk",
        "50g plain flour"
      ]
    }
  ],
  "instructions": [
    "Using a pastry brush, brush melted butter all over the inside of two 8cm pudding moulds.",
    "Dust the insides with cocoa powder, shaking about to make sure the cocoa powder covers all the melted butter.",
    "In a small heatproof bowl, break the dark chocolate into pieces and add the butter.",
    "Melt in the microwave in short bursts or set the bowl over a pan of simmering water (bain-marie).",
    "Leave to cool completely.",
    "In a separate small bowl, add the sugar, egg and egg yolk and whisk until thick and pale and the whisk leaves a trail when you lift it out of the mixture.",
    "Add the flour and mix in.",
    "Then, add the cooled chocolate mixture and mix until fully combined.",
    "The mixture should be quite runny.",
    "Divide the mixture equally between the two moulds and chill in the fridge for 15 minutes.",
    "Meanwhile, preheat the oven to 200°C/180°C fan.",
    "Bake the fondants in the oven for 11-13 minutes until the mixture starts to slightly come away from the edge of the moulds and the tops are firm.",
    "Leave the fondants to sit for a couple of minutes in the moulds before turning out onto serving plates."
  ],
  "author": null
}