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": "2513da24d2af48d283d84d788e3c4532",
    "updated": "2025-05-10T11:32:46.308Z",
    "title": "Chocolate Fondants",
    "subtitle": null,
    "description": "Chocolate fondants are beloved for their rich, molten centers that flow out when cut. Although they may seem tricky to perfect, this recipe is straightforward and foolproof. Ideal for Valentine's Day or any occasion when you want a decadent, gooey chocolate treat for your loved ones. To serve a larger crowd at a dinner party, simply double or triple the quantities. The secret to success is ensuring your oven is at the right temperature (an oven thermometer is highly recommended) and carefully timing the bake. Serve warm with a scoop of ice cream or some chilled double cream for an indulgent finish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, melted, for brushing",
          "cocoa powder, for dusting",
          "dark chocolate",
          "unsalted butter",
          "soft light brown sugar",
          "egg",
          "egg yolk",
          "plain flour"
        ]
      }
    ],
    "instructions": [
      "Brush melted butter inside two 8cm pudding moulds using a pastry brush.",
      "Dust the insides with cocoa powder, ensuring it covers all the butter thoroughly.",
      "Break the dark chocolate into pieces and add the butter to a small heatproof bowl.",
      "Melt the chocolate and butter together either in short bursts in the microwave or over a pan of simmering water (bain-marie).",
      "Allow the mixture to cool completely.",
      "In a separate small bowl, whisk the sugar, egg, and egg yolk until the mixture is thick, pale, and leaves a trail when the whisk is lifted.",
      "Stir in the flour until combined.",
      "Add the cooled chocolate mixture and mix thoroughly until smooth.",
      "The batter should be fairly runny.",
      "Divide the mixture evenly between the two prepared moulds and chill in the refrigerator for 15 minutes.",
      "Preheat the oven to 200°C (180°C fan).",
      "Bake the fondants for 11-13 minutes, until the edges start to pull away slightly from the moulds and the tops feel firm.",
      "Let the fondants rest in the moulds for a couple of minutes before carefully turning them out onto serving plates."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]