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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 ther 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 Balance 4/1 Direct materials Direct labor 9,000 Transferred out 331,000 259,000 190,000 762,000 Work in Process-Molding Balance 4/1 Transferred in Direct labor 22,000 Transferred out 979,000 762,000 118,000 85,000