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": "Chocolate Cornets",
  "description": "In the first episode of Lucky Star, Konata Izumi, the protagonist, asks her friend Tsukasa which end of a chocolate cornet (a cone-shaped Japanese pastry filled with chocolate custard) she eats first, sparking a conversation about which end is \"the head.\" In a later scene, another friend, Miyuki, suggests to \"tear off the thin end and dip it in the chocolate cream on the fat end.\" This recipe is enough for a batch of six, so hopefully you and your friends can try eating them in all the different ways possible!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Milk Bread",
      "ingredients": [
        "½ cup (80 ml) warm milk",
        "2 tablespoons sugar",
        "2 large eggs, divided",
        "(4-ounce, or 7-g) packet active dry yeast",
        "1½ cups (180 g) all-purpose flour, plus more for dusting",
        "1 tablespoon milk powder",
        "Pinch salt",
        "2 tablespoons unsalted butter, at room temperature, divided, plus more for greasing"
      ]
    },
    {
      "section": "Chocolate Custard",
      "ingredients": [
        "2 egg yolks",
        "2 tablespoons sugar",
        "Pinch salt",
        "2 tablespoons cornstarch (or potato starch)",
        "1½ cups (360 ml) milk",
        "1½ cup (85 g) semisweet or dark chocolate chips",
        "1 teaspoon vanilla extract"
      ]
    }
  ],
  "instructions": [
    "To make the milk bread: In a bowl of a stand mixer, combine the warm milk, 2 tablespoons sugar, 1 egg, and yeast.",
    "Mix with a dough hook attachment on medium speed until incorporated, about 5 seconds.",
    "In a medium bowl, whisk together the flour, milk powder, and pinch of salt.",
    "Add the dry ingredients to the bowl with the wet ingredients.",
    "Mix on medium-high speed for 2 minutes, or until a dough forms, scraping the flour from the sides of the bowl if needed.",
    "Turn the stand mixer off and add 1 tablespoon of the butter.",
    "Turn the mixer back on medium-high speed until the butter is incorporated, 3 to 4 minutes.",
    "Repeat with the remaining 1 tablespoon butter.",
    "Once all the butter is incorporated, continue to knead the dough on medium speed until it is soft and smooth, about 4 minutes.",
    "Remove the dough from the bowl, grease the bowl (you can use nonstick cooking spray, oil, or butter), return the dough to the bowl, and cover with plastic wrap.",
    "Place in a warm spot and leave to rise until doubled in size, 45 to 50 minutes. The dough is ready when you poke it in the center and the hole does not collapse.",
    "Degas the risen dough by punching it in the center.",
    "Turn out the dough on a flour-covered work surface.",
    "Aggressively pat the dough to remove more gas.",
    "Roll the dough into a log and divide it into 6 equal-size pieces.",
    "Roll each piece into a ball, then flatten each ball with a flour-covered rolling pin to get rid of any visible air bubbles.",
    "Tightly roll each flattened ball into a log, then stretch the dough to 12 inches (30 cm) by placing both hands on the dough and rolling it in a back-and-forth motion from the center of the dough to the edges.",
    "Taper one end, making it thinner than the other.",
    "Grease the cornet molds with butter.",
    "Wrap the dough on the mold by holding the tapered end ¼ inch (6 mm) below the tip of the mold with one hand, then wrapping the dough around to the base. Seal the dough by firmly pinching both ends.",
    "Repeat this step for the remaining dough and molds.",
    "Place the molds onto a baking tray lined with parchment paper, cover with a towel, and place in a warm spot.",
    "Let the dough rise again until doubled in size, about 15 minutes.",
    "Preheat the oven to 350°F (175°C; gas mark 4).",
    "Prepare an egg wash by beating the remaining egg in a small bowl.",
    "Dip a brush into the beaten egg and brush the egg wash onto the surface of the dough.",
    "Bake for 12 to 15 minutes, until golden in color.",
    "Let cool before removing the molds.",
    "Meanwhile, make the chocolate custard: In a medium heatproof bowl, whisk together the egg yolks and 2 tablespoons sugar until pale white.",
    "Add the pinch of salt and cornstarch to the bowl and whisk until there are no clumps.",
    "In a medium saucepan, bring the milk to a rapid simmer over medium heat, then remove from the heat.",
    "Temper the egg yolks by slowly pouring one-third of the heated milk into the bowl with the egg yolk mixture.",
    "Whisk until fully combined, then add the remaining two-thirds of the milk and whisk until fully combined.",
    "Add the milk and egg yolk contents back into the medium saucepan and turn the heat to medium.",
    "Continuously stir until thickened, about 5 minutes.",
    "Remove from the heat and pour into a clean medium bowl.",
    "Add the chocolate chips and vanilla to the bowl and gently whisk until it is melted and incorporated.",
    "Cover the surface of the bowl with plastic wrap so that the plastic wrap is touching the custard and refrigerate until set, about 30 minutes.",
    "To assemble: Remove the chocolate custard from the refrigerator and whisk for a minute to reconstitute.",
    "Place the custard in a piping bag and cut a ½-inch (12 mm) hole at the tip.",
    "Pipe custard into the crevice of a cornet until full.",
    "Repeat with the remaining custard and cornets."
  ],
  "author": null
}