Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "09e355ad3cbc434584b4dccef48d434b",
    "updated": "2025-05-10T11:00:56.301Z",
    "title": "Valentine's Bark",
    "subtitle": null,
    "description": "Homemade food gifts are always special because of the care and time invested in making them. This delicious chocolate Valentine's Bark can be tailored to suit the preferences of those you are gifting it to and is very simple to prepare. The recipe uses a base of white chocolate, with part of it tinted pink using an oil-based food coloring (note that non oil-based colors may cause the chocolate to seize). For a vibrant twist, you could use ruby chocolate instead for a beautiful shade of pink. I decorated my bark with Valentine-themed colors, but you can easily adjust the toppings for other holidays like Christmas or Easter. Once set, break the bark into large pieces and package in treat bags tied with ribbon or small boxes for a charming presentation.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "white chocolate",
          "oil-based pink food colouring",
          "mini marshmallows",
          "red/pink sugar-coated chocolate beans (i use smarties).",
          "freeze-dried raspberries",
          "red/pink sweets"
        ]
      }
    ],
    "instructions": [
      "Line a large rectangular baking tray (23 × 33cm) with parchment paper.",
      "Break the white chocolate into pieces and melt it in a small heatproof bowl using short bursts in the microwave or by placing it over simmering water (bain-marie) until smooth.",
      "Pour 100g of the melted white chocolate into a separate bowl and blend in the oil-based pink food colouring until well combined.",
      "Pour the remaining melted white chocolate into the prepared tray and spread it evenly to a thickness of about 1cm.",
      "Drizzle the pink chocolate over the top and use the end of a cake skewer to swirl the two chocolates together, creating a marbled effect.",
      "Sprinkle the mini marshmallows, red/pink sugar-coated chocolate beans, freeze-dried raspberries, and other red/pink sweets evenly over the surface, then chill in the fridge for 2 hours until fully set.",
      "Break or cut the bark into approximately 15 shards and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]