Of the three styles of bonbons—Belgian, French and Swiss—Belgian chocolates are characterised by a slightly larger size, a thicker chocolate shell and a heavier and sweeter ganache. Belgian chocolates are made in molds, accounting for the thicker shell. The technique of moulding was created by Belgian chocolatier Jean Neuhaus in 1912, who developed a process to pour couverture into moulds creating a hard shell, enabling softer, more liquid fillings like cremes, to be used. Prior to then, firm centres like caramels, jellies and thick ganaches were hand-dipped into the couverture. Some Belgian chocolatiers also use cookie pieces when creating certain chocolates. (Pierre Marcolini, who is also a patissier, does some wonderful pieces with cookies; although Marcolini, a Belgian, actually makes French-style chocolates).