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": "4dd8cad15f88415bb61477a30b819620",
    "updated": "2025-05-10T11:51:19.706Z",
    "title": "Irish Cream Tart",
    "subtitle": "A luxurious no-bake dessert perfect for special occasions.",
    "description": "This dessert is one of the most indulgent no-bake treats you can prepare. For the base, I use digestive biscuits combined with cocoa powder to intensify the chocolate flavor. You could also opt for chocolate digestive biscuits, reducing the butter to 100g in that case. The filling combines milk chocolate and dark chocolate, creating a perfect balance when paired with Irish cream liqueur. I usually serve this during the Christmas season, though it is equally fitting for New Year's Eve or any dinner gathering.",
    "ingredients": [
      {
        "section": "Base",
        "ingredients": [
          "digestive biscuits",
          "cocoa powder",
          "melted unsalted butter"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "dark chocolate",
          "milk chocolate",
          "unsalted butter",
          "double cream",
          "irish cream liqueur (i use baileys original)."
        ]
      },
      {
        "section": "Topping",
        "ingredients": [
          "double cream",
          "irish cream liqueur",
          "icing sugar",
          "grated milk chocolate"
        ]
      }
    ],
    "instructions": [
      "Using a food processor, grind the biscuits and cocoa powder into fine crumbs. Add the melted butter and pulse a few times until fully combined.",
      "Press the mixture firmly into the base and sides of a 23cm loose-bottomed tart tin.",
      "In a large bowl, combine the dark chocolate, milk chocolate, and butter.",
      "Heat the double cream and Irish cream liqueur in a small pan until just below boiling point.",
      "Pour the hot cream mixture over the chocolate and butter, then whisk until smooth and glossy.",
      "Pour the filling over the biscuit base and refrigerate for approximately 3 hours until set.",
      "Gently remove the tart from the tin and place it on a serving plate.",
      "Whip the double cream, Irish cream liqueur, and icing sugar in a large bowl until soft peaks form.",
      "Fill a piping bag fitted with a nozzle and pipe swirls of cream onto the tart.",
      "Sprinkle grated milk chocolate over the top before serving."
    ],
    "notes_ingredients": "You can substitute chocolate digestive biscuits for the base but reduce the butter to 100g.",
    "notes_instructions": null
  }
]