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": "1f4baa68db054a3b95eeebbb49c94aa8",
    "updated": "2025-05-10T11:21:53.540Z",
    "title": "Salted Caramel Chocolate Pots",
    "subtitle": null,
    "description": "Smooth salted caramel is often regarded as a luxurious flavor, and I am one of its biggest admirers. Anything with salted caramel appeals to me! Preparing your own salted caramel sauce elevates this recipe, and when combined with a silky homemade chocolate ganache, it offers a heavenly taste in every spoonful. These pots are rich yet well-balanced, and I like to prepare them in advance to chill in the fridge, whether for a girls' night or to serve at the end of a dinner party.",
    "ingredients": [
      {
        "section": "Sauce",
        "ingredients": [
          "white granulated sugar",
          "water",
          "unsalted butter",
          "double cream",
          "vanilla extract",
          "sea salt"
        ]
      },
      {
        "section": "Chocolate Pots",
        "ingredients": [
          "milk chocolate",
          "dark chocolate",
          "double cream",
          "full-fat milk",
          "shortbread biscuit crumbs"
        ]
      }
    ],
    "instructions": [
      "Place the sugar and water in a large heavy-based pan.",
      "Heat over low to medium heat, stirring continuously until the sugar is fully dissolved.",
      "When the mixture begins to bubble slightly, increase the heat to high and stop stirring.",
      "Leave the mixture undisturbed.",
      "Allow it to boil until it reaches an amber color, which may take 5-10 minutes depending on the pan and stove.",
      "Remove from heat and stir in the butter.",
      "The mixture will bubble vigorously; whisk continuously until the butter is fully incorporated.",
      "Whisk in the double cream.",
      "Add the vanilla extract and sea salt, whisking until the sauce is smooth and combined.",
      "Transfer to a bowl and let it cool completely.",
      "Break the milk and dark chocolate into pieces and place them in a pan with the double cream and milk.",
      "Heat gently over low heat, stirring constantly until the mixture is melted and smooth.",
      "Divide the cooled salted caramel sauce evenly among eight glasses, then pour the chocolate mixture on top of the caramel.",
      "Refrigerate the pots for 2-3 hours until set.",
      "Before serving, sprinkle the shortbread biscuit crumbs over the top."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]