I think vanilla is from more water and harder to flush than chocolate , vanilla creates a buttery icing that gets all over the oil/water line and isn't easy to flush out -------- it is not the water that is the problem , it is the sand /grit /dirt that is in the water ----flushing it out is a hit and miss thing , sometimes it will survive , sometimes it survives but starts the downward spiral , and sometimes it is just doomed