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": "bc6b1ffab7544ac3a7f90717c5bce4c6",
    "updated": "2025-05-07T16:15:34.481Z",
    "title": "Chocolate Gingerbread Soufflé with Chocolate Cream Sauce",
    "subtitle": "Sweet Endings and Desserts",
    "description": "Victoria & Albert's is renowned as one of the finest dining experiences at Disney and has received numerous prestigious culinary awards, including AAA's distinguished Five Diamond Award. The menu varies daily, but with this recipe, you can create a light and airy dessert that leaves a lasting impression. Ensure you use the freshest ingredients and start with egg whites at room temperature. Soufflés must be served immediately upon removal from the oven to maintain their delicate texture.",
    "ingredients": [
      {
        "section": "For Gingerbread Soufflé",
        "ingredients": [
          "butter, divided",
          "sugar, divided",
          "bittersweet chocolate (60 percent cacao).",
          "whole milk, divided",
          "all-purpose flour",
          "ground ginger",
          "ground allspice",
          "ground cinnamon",
          "ground nutmeg",
          "egg yolks",
          "egg whites"
        ]
      },
      {
        "section": "For Chocolate Cream",
        "ingredients": [
          "sugar",
          "heavy cream",
          "bittersweet chocolate (60 percent cacao).",
          "butter",
          "cognac"
        ]
      }
    ],
    "instructions": [
      "Place a baking stone or a heavy-gauge cookie sheet in the oven.",
      "Preheat the oven to 375°F.",
      "Melt 3 tablespoons of butter and brush the insides of six 4½-ounce (or eight 4-ounce) oven-proof ramekins. Coat the insides with 1/2 cup sugar and shake off any excess. Set the ramekins aside.",
      "Melt the chocolate in a heatproof bowl set over simmering water. Remove from heat and set aside.",
      "In a medium saucepan, combine 1/3 cup of milk with the flour, ginger, allspice, cinnamon, and nutmeg. Whisk until smooth.",
      "Add the remaining milk, the remaining 3 tablespoons of butter, and 1/2 cup sugar. Bring the mixture to a boil, whisking vigorously. Continue whisking for about 5 minutes until the batter pulls away from the sides of the pan. Remove from heat, then incorporate the melted chocolate and egg yolks until smooth. Set aside.",
      "Whip the egg whites with the remaining 1/2 cup sugar until stiff peaks form. Gently fold the egg whites into the chocolate mixture.",
      "Fill each mold to about 1/8 inch below the rim. Arrange the ramekins on the heated baking stone or cookie sheet, leaving a few inches between each. Bake in the center of the oven until the soufflés are puffed and have a crust on top but still wobble slightly in the center, about 18 to 20 minutes.",
      "While the soufflés bake, bring the sugar and heavy cream to a boil in a medium saucepan over medium heat. Remove from heat, add the chocolate, and whisk until fully melted.",
      "Add the butter and cognac, then whisk over low heat just until the mixture begins to boil. Remove from heat and keep warm in a double boiler until ready to serve.",
      "Make a small split in each soufflé with a spoon and drizzle with the warm chocolate sauce.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]