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": "NO-BAKE TRIPLE CHOCOLATE CHEESECAKE",
  "description": "I love chocolate more than most things - and when you combine dark, milk and white chocolate all in one bake (or no-bake!) I am in heaven. You taste the ever so slightly deep and bitter flavour of the dark chocolate, the middle ground from the milk chocolate and the increased sweetness from the white chocolate in every bite - what could be better? You can of course make this an all-dark chocolate cheesecake, or only use two types of chocolate, but just be sure to use the same total weight and split accordingly. This extra indulgent bake could even replace a birthday cake if you wanted to try something completely different!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Base",
      "ingredients": [
        "100g unsalted butter",
        "300g digestive biscuits"
      ]
    },
    {
      "section": "Filling",
      "ingredients": [
        "100g dark chocolate",
        "100g milk chocolate",
        "100g white chocolate",
        "600g full-fat soft cheese, at room temperature",
        "125g icing sugar",
        "1 tsp vanilla extract",
        "300ml double cream"
      ]
    },
    {
      "section": "Decoration",
      "ingredients": [
        "50g dark/milk/white chocolate",
        "150ml double cream",
        "2 tbsp icing sugar",
        "Chocolate curls"
      ]
    }
  ],
  "instructions": [
    "Base",
    "Melt the butter in the microwave in short bursts or in a small pan over a medium heat.",
    "In a food processor, blitz the biscuits to a fine crumb, add the melted butter and pulse a few times until the mixture is well combined.",
    "Press the mixture firmly into the base of a 20cm springform cake tin.",
    "Filling",
    "Using three different small bowls, add each chocolate type to a bowl.",
    "Melt each bowl of chocolate carefully in short bursts in the microwave or set the bowl over a pan of simmering water (bain-marie) until smooth. Leave to cool for a few minutes.",
    "In a large bowl, whisk the soft cheese, icing sugar and vanilla extract until combined.",
    "Pour in the double cream and continue to whisk the mixture until it starts to thicken to a mousse-like texture. (Alternatively, you can whip the cream separately and then fold through the cheesecake mix.)",
    "Divide the cheesecake mix evenly between three clean bowls.",
    "Add the cooled dark chocolate to one bowl, the cooled milk chocolate to another bowl and the cooled white chocolate to the remaining bowl.",
    "Fold the chocolate and cheesecake mix to combine in each of the bowls.",
    "Spread the dark chocolate mixture over the biscuit base first, smoothing over evenly.",
    "Then add the milk chocolate mixture and smooth over.",
    "Finally, add the white chocolate mixture and smooth over.",
    "Cover the cheesecake with foil and chill in the fridge for at least 5-6 hours, or preferably overnight.",
    "Decoration",
    "Once chilled, run a knife around the edge of the tin and remove the cheesecake to a serving plate.",
    "Carefully melt 50g chocolate of your choice, in a microwave or a bain-marie, until smooth. Drizzle over the cheesecake.",
    "In a large bowl, whip the double cream and icing sugar together to form soft peaks.",
    "Transfer to a piping bag with a piping nozzle fitted. Pipe the whipped cream in swirls over the cheesecake, and sprinkle over the chocolate curls."
  ],
  "author": null
}