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": "9a645ac2d4b447ec9eca3cf12c58cf2c",
    "updated": "2025-05-10T18:49:29.627Z",
    "title": "White Chocolate Bubbling Cauldrons",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bittersweet chocolate, chopped",
          "black confectioners' coating (such as black wilton candy melts).",
          "unsalted butter, softened",
          "white sugar",
          "eggs, room temperature",
          "egg yolks, room temperature",
          "all-purpose flour",
          "ground toasted pecans",
          "vanilla extract",
          "green confectioners' coating (such as green wilton candy melts).",
          "white confectioners' coating (such as white wilton candy melts).",
          "heavy whipping cream",
          "bittersweet chocolate, grated",
          "chocolate-covered pretzel sticks"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350 degrees F (175 degrees C). Generously butter six 8-ounce ramekins and arrange them on a baking sheet.",
      "In a plastic or glass bowl, melt 1 pound of chopped bittersweet chocolate in the microwave on low power, stirring every 30 seconds, or melt it over gently simmering water using a double boiler. Remove from the heat and set aside to cool until it reaches room temperature but remains fluid.",
      "Melt the black confectioners' coating in a separate large plastic or glass bowl in the microwave on low, stirring every 30 seconds, until the coating is melted, warm, and smooth. Keep it warm.",
      "Using an electric mixer with a whisk attachment, beat the softened butter and sugar on high speed until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Beat in the egg yolks individually. Continue mixing until the batter is thick and lemon-colored, approximately 3 minutes.",
      "Slowly pour the cooled melted chocolate into the butter mixture and mix on low speed, scraping the sides of the bowl as needed, until well combined. Add the flour, ground toasted pecans, and vanilla extract, mixing gently just until the batter comes together. Divide the batter evenly among the prepared ramekins.",
      "Bake the cakes in the preheated oven for 15 minutes. Remove the baking sheet from the oven. Carefully place 2 or 3 pieces of green confectioners' coating and 1 piece of white confectioners' coating (or more white pieces if preferred) in the center of each partially baked cake. Return the cakes to the oven and bake for an additional 10 to 15 minutes, or until a knife inserted into the side comes out clean (avoid piercing the centers). Let the cakes cool in the ramekins for 10 minutes.",
      "In a small microwave-safe bowl, melt 2 or 3 pieces of green confectioners' coating in the microwave on low, stirring every 30 seconds until smooth and warm. Allow it to cool to room temperature while remaining fluid. Whip the heavy cream in a separate bowl, then gently fold the cooled green candy melts into the whipped cream.",
      "Carefully unmold the cakes onto a baking sheet. Dip each cake into the black confectioners' coating or pour the coating over them to cover. Sprinkle grated bittersweet chocolate onto a serving platter and place the cakes on top. Add a dollop of the green whipped cream on each cake. Finally, insert a chocolate-covered pretzel stick into each cake, showcasing the bubbling effect of the green and white candy filling. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]