Kokoa Bang Eau de Parfum | ROOM 1015
ROOM 1015 KOKOA BANG – Cocoa Gourmand Perfume
Cocoa finds its most elegant side among rosé champagne, flowers and warm resins
KOKOA BANG by ROOM 1015 is a gourmand fragrance created by perfumer Jérôme Di Marino, offering a sophisticated interpretation of cocoa. Its composition combines the fruity freshness of rosé champagne and pear with the delicacy of magnolia and a base of vanilla, tonka bean and enveloping resins.
The result is a perfume that reveals a different facet of the gourmand universe: an elegant cocoa character, accompanied by fresh, floral and balsamic contrasts that add depth to the composition.
The inspiration behind KOKOA BANG was born during an afternoon shared between Michael Partouche, founder of ROOM 1015, and perfumer Jérôme Di Marino. A meeting over coffee, a dessert and a conversation that would end up becoming the starting point for the fragrance.
From that moment comes an interpretation of cocoa that preserves the sensory pleasure of gourmand aromas and finds its personality in the contrast between the freshness of the opening, the floral softness of the heart and the warmth of the base notes.
The fragrance opens with an unexpected combination of rosé champagne, pear and lemon. The sparkling character of the champagne and the juiciness of the pear bring a luminous first impression, while the lemon introduces a citrus nuance.
At the heart appears cocoa, the star of the composition. Magnolia accompanies its gourmand character with a floral delicacy that brings balance and softness.
The base brings together vanilla, tonka bean, myrrh and Siam benzoin. Vanilla and tonka bean extend the warm feel of the cocoa, while myrrh and benzoin add a resinous, balsamic depth.
- Top notes: rosé champagne, pear and lemon.
- Heart notes: magnolia and cocoa.
- Base notes: vanilla, tonka bean, myrrh and Siam benzoin.
In KOKOA BANG, cocoa lives alongside ingredients that bring freshness, luminosity and depth. Rosé champagne introduces a sparkling contrast, magnolia softens the heart and the base resins extend its warm character.
It's a fragrance that's especially interesting for anyone who enjoys perfumes with cocoa, vanilla and tonka bean notes, and is looking for a gourmand composition with floral and balsamic nuances.
Jérôme Di Marino signs this creation for ROOM 1015, drawing on an experience shared with its founder, Michael Partouche. The memory of an afternoon of coffee and dessert becomes a composition where cocoa takes centre stage, accompanied by notes that bring contrast and personality.
Apply KOKOA BANG to clean skin, especially on pulse points such as the wrists and neck.
Let the fragrance evolve on the skin to appreciate the shift from the fruity, citrus opening notes to the cocoa and magnolia heart, followed by the warmth of the resins and vanilla.
A cup of coffee on the table, the aroma of cocoa from a freshly served dessert and a conversation that stretches on through the afternoon. From that everyday moment KOKOA BANG is born, a fragrance that finds in cocoa a sensual, refined character.
The freshness of rosé champagne, the delicacy of magnolia and the warmth of myrrh build a gourmand perfume with a personality all its own, designed for those who appreciate cocoa in its most elaborate interpretations.
Last updated: 28 October 2026
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