Chocolaterie de Geneve, SA, is located in a French-speaking canton in Switzerland. The company makes chocolate truffles that are sold in 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 system. The T-accounts below show the flow of costs through the two departments in April popular embossed tins. The company has two processing departments- company uses a process costing Work in Process-Cooking Balance 4/1 Direct materials Direct labor Overhead 10,000 Transferred out 325,000 256,000 194,000 762,000 Work in Process-Molding Balance 4/1 Transferred in Direct labor Overhead 20,000 Transferred out 978,000 762,000 121,000 86,000 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.)