Chocolaterie de Geneve, SA, is located in a French-speaking canton in Switzerland. The company makes chocolate truffles that are sold in popular embossed tins. The company has two processing departments-Cooking and Molding. In the Cooking Department, the raw ingredients for the truffles are mixed and then cooked in special candy-making vats. In the Molding Department, the melted chocolate and other ingredients from the Cooking Department are carefully poured into molds and decorative flourishes are applied by hand. After cooling, the truffles are packed for sale. The company uses a process costing system. The T-accounts below show the flow of costs through the two departments in April: Balance 4/1 Direct materials Direct labor Overhead Work in Process-Cooking 11,000 Transferred out 335,000 756,000 261,000 185,000 Balance 4/1 Transferred in Direct labor Overhead Required: Work in Process-Molding 18,000 756,000 124,000 87,000 Transferred out 983,000 Prepare journal entries showing the flow of costs through the two processing departments during April. (If no entry is required for a transaction/event, select "No journal entry required" in the first account field.) View transaction list Journal entry worksheet 1 2 3 4 5 Record the work completed in Molding Department. Note: Enter debits before credits. Transaction 5 General Journal Debit Credit Record entry Clear entry View general journal