Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Chocolate trianon ","ingredients":"For the cookie dough : unsalted butter (1% sticks/160 g),light brown sugar (200 g),piloncillo sugar (40 g),superfine sugar (40 g),large eggs (½ cup) (75 g),all-purpose flour (320 g),fleur de sel (8 g),baking soda (3 g),hazelnuts, chopped (100 g)\nFor the creamy chocolate : whole milk,whipping cream,egg yolks (½ cup),superfine sugar,alain ducasse couverture chocolate, chopped,pure cocoa paste from peru,gelatin (powdered)\nFor the hazelnut praline : hazelnuts,superfine sugar,fleur de sel,cocoa butter,feuilletine flakes\nFor the hazelnut crunch : hazelnut praline,feuilletine flakes,fleur de sel\nFor the black mirror glaze : sheets (32 g powdered) gelatin,cups plus 2 tablespoons (410 g) superfine sugar,cups (140 g) unsweetened cocoa powder,cup plus 3 tablespoons (283 g) whipping cream\nFor finishing : unsweetened cocoa powder","instructions":"For the cookie dough: In the bowl of an electric stand mixer fitted with a flat beater attachment, cream the butter with the sugars. Add the eggs, then add the flour, fleur de sel, and baking soda. Finish by adding the chopped hazelnuts. Using a rolling pin, roll out the dough to a thickness of 1 inch (3 mm).\nFor the creamy chocolate: Make a crème anglaise following the directions on this page. Emulsify the chocolate and pure cocoa paste. Blend the two mixtures together, then refrigerate for 1 hour.\nFor the hazelnut praline: Make a hazelnut praline following the directions on this page.\nFor the hazelnut crunch: In a bowl, mix the hazelnut praline, feuilletine, and fleur de sel together using a spatula.\nFor the black mirror glaze: Soak the gelatin in cold water. In a saucepan, make a syrup with the superfine sugar and ¾ cup (150 g) of water and heat to 220°F (106°C). Add the cocoa powder and cream, previously heated. Let cool to 160°F (70°C), then add the drained gelatin. Use an immersion blender to blend, then strain through conical sieve. Refrigerate for 24 hours.\nFor assembly and finishing: Assemble in a 6%-inch (16-cm)-diameter Pavonie pebble mold. Preheat the oven to 360°F (180°C). Cut a 6%-inch (16-cm)-diameter circle from the cookie dough and bake in the oven on a baking sheet lined with parchment paper for 25 minutes. On the bottom of the mold, spread a layer of creamy chocolate to the edges. Prepare the insert by spreading a layer of hazelnut crunch on the cookie. Place it in the center of the mold and add a layer of creamy chocolate. Then, finally, smooth level with the top of the mold. Freeze for 4 hours.\nUnmold the Trianon. Heat the glaze to 105°F (40°C) and pour it into a pitcher. Place the Trianon on a rack and pour the glaze over. Dust generously with cocoa powder to create a crackling effect.","region":"FR"}