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": "a754d477003e46e08c0452c2540978fb",
    "updated": "2025-04-24T00:44:21.080Z",
    "title": "Chocolate Truffles",
    "subtitle": null,
    "description": "These chocolate truffles are inspired by my time in commercial kitchens.  While traditionally truffles require tempered chocolate for a smooth, glossy finish and satisfying snap, this recipe offers a simplified method to achieve similar results without the need for a thermometer.",
    "ingredients": [
      {
        "section": "For the chocolate ganache filling",
        "ingredients": [
          "almond milk",
          "unrefined caster (granulated) sugar",
          "vanilla extract",
          "finely chopped vegan dark chocolate"
        ]
      },
      {
        "section": "For the quick, tempered chocolate",
        "ingredients": [
          "finely chopped vegan dark chocolate"
        ]
      },
      {
        "section": "Coatings",
        "ingredients": [
          "hazelnuts, chopped",
          "freeze-dried raspberry bits",
          "cacao powder",
          "himalayan salt"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the chocolate ganache filling. In a small saucepan, combine the almond milk, sugar, and vanilla extract. Heat over low heat.",
      "Place the finely chopped chocolate into a mixing bowl. Once the milk mixture is hot, pour it over the chocolate. Stir continuously until the mixture is smooth, thick, and creamy, ensuring no lumps remain.",
      "Transfer the chocolate ganache to a shallow plastic container to facilitate truffle formation. Cover the container with plastic wrap and refrigerate for approximately 2 hours, or until the ganache is firm.",
      "Line a baking tray with parchment paper.",
      "Once the ganache has set, shape it into truffles. A melon baller dipped in hot water can create uniform spheres. Alternatively, use a teaspoon to scoop the ganache and shape it into balls by hand.",
      "Arrange the formed ganache balls on the lined baking tray and return them to the refrigerator to firm up while you prepare the chocolate coating and toppings.",
      "Prepare the quick-tempered chocolate and coatings.",
      "Select a small saucepan and a medium-sized mixing bowl that fits snugly on top of the saucepan.",
      "Fill the saucepan halfway with boiling water and place it over medium heat. Add half of the chopped chocolate to the bowl. Position the bowl over the saucepan, ensuring the water doesn't touch the bottom, and turn off the heat.",
      "Using a spatula, stir the chocolate until completely melted. Check the temperature with your finger; once hot, incorporate half of the remaining chocolate and stir until melted. Repeat this process with the final quarter of chocolate, stirring until fully melted and smooth.",
      "Remove the ganache balls from the refrigerator. Place the chopped hazelnuts in a shallow bowl and prepare the other coatings.",
      "Line a separate baking tray with parchment paper.",
      "Using a fork, dip each ganache ball into the melted chocolate.",
      "To create hazelnut truffles, roll the chocolate-covered ganache balls directly in the chopped hazelnuts. Use your hands to ensure they are fully coated.",
      "For other coatings, place the chocolate-dipped truffles on the prepared baking tray and sprinkle with freeze-dried raspberry bits, cacao powder, or Himalayan salt.",
      "Refrigerate the coated truffles for at least 1 hour, or until firm, before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]