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 Work in Process-Cooking Debit Credit 9,000 Transferred out 758,000 331,000 Balance 4/1 Direct materials Direct labor Overhead 260,000 195,000 Work in Process-Holding Debit Credit Balance 4/1 16,000 Transferred out 984,000 t Transferred in 758,000 Direct labor Overhead 123,000 91,000 ices Required: 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.)